Title of article
A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activity
Author/Authors
Wang، نويسنده , , Jia and Wang، نويسنده , , Ke and Wang، نويسنده , , Ying and Lin، نويسنده , , Songyi and Zhao، نويسنده , , Ping and Jones، نويسنده , , Gregory، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2014
Pages
6
From page
361
To page
366
Abstract
Glutathione (GSH) was treated by pulsed electric field (PEF) processing to investigate its effect on antioxidant activity. The antioxidant activity of GSH was evaluated using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical inhibition. A Box–Behnken design (BBD) with three independent variables, which were concentration, electric field intensity and pulse frequency was used to establish the regression equation of second-order response surface. Optimal conditions were as follows: GSH concentration 8.86 mg/mL, electric field intensity 9.74 kV/cm and pulse frequency 2549.08 Hz. The DPPH radical inhibition increased from 81.83% to 97.40%. Near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyse the change of structure and functional groups of GSH.
Keywords
Pulsed electric field (PEF) , Glutathione (GSH) , Improvement antioxidant activity , Analysis of structure and functional groups , response surface methodology (RSM)
Journal title
Food Chemistry
Serial Year
2014
Journal title
Food Chemistry
Record number
1978443
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